Another batch today. It is a full macarons. Today so hot some of my mac are crack but it still looking good

Shells came out a little lopsided.. but my biggest issue is They’re hard, all the way thru Any tips and tricks? Baked 320* f on convection Oven door open for 6minutes then closed door for 16 min Edited to add** I baked on parchment paper which I have never done Could this have contributed to? Thank you for any and all help!

Today is my third times trying out crystal recipe. Everything still looking good. Full mac today but i still need to adjust my oven temp because it seem alittle hot in oven some are crack but still a good mac. When it too cold my macaron isnt as smooth.

I started another batch using crystal recipe hoping to perfect the macarons. It still kinda the same so far

Finally had time to keep practicing crystal recipe for valentine day. I think i deflate the meringue but the result isnt so bad